Chimichurri potato breakfast tacos and fully-loaded potato nachos

WAUSAU, Wis. (WSAW) - This yr, resolve to skip the fad diets and concentrate on actual vitamin. Uncover the wholesome potato and the vitamin packed inside. With simply 110 energy and no fats in a medium-size potato, spuds are a nutritious and flavorful strategy to begin the New Yr. These scrumptious, versatile breakfast tacos pack a number of taste and balanced vitamin into an easy-to-prepare dish. Take pleasure in for breakfast, lunch or “brinner.” Who doesn’t love breakfast for dinner?

Chimichurri Potato Breakfast Tacos


  • 1 lb. petite potatoes
  • salt & pepper to style
  • 4 massive eggs
  • 8 corn tortillas 6″ dimension
  • 1 1/2 cup contemporary spinach
  • 1 ounce cojita or goat cheese crumbles

Primary chimichurri sauce:

  • 1/3 cup olive oil
  • 2 Tbsp. purple wine vinegar
  • 1/2 cup Contemporary parsley packed
  • 3 Tbsp. contemporary oregano
  • 4 cloves garlic
  • 2 Tbsp. purple onion finely minced
  • 1 tsp. purple chili flakes
  • 1/4 tsp. coarse sea salt


  • Preheat the oven to 400°F.
  • Whereas oven is heating, wash and dry potatoes, then chop into 1/4″ cubes. Unfold in a single layer on a nonstick or ready baking sheet. Season with salt and pepper to style.
  • Roast 10-12 minutes, then flip. Permit to roast one other 10-12 minutes till the potatoes are browned and crispy. If desired, change oven settings to broil for the final 3-4 minutes of roasting.
  • In the meantime, gently whisk collectively the eggs and scramble in a non-stick or forged iron skillet till cooked to your desire. If desired, warmth tortillas within the heat skillet earlier than constructing the tacos.
  • To construct the tacos: add the contemporary spinach, then layer the scrambled eggs and roasted potatoes on prime. Drizzle 1/2 tablespoon of chimichurri sauce excessive of every taco, then sprinkle with cheese. One serving equals two tacos and one tablespoon of chimichurri sauce.
  • Serve instantly.

Absolutely-loaded Nacho Potatoes


  • 1 ½ lbs Dynamic Duo Little Potatoes
  • 4 Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 cups Habanero cheddar finely grated
  • 1 Jalapeno pepper lower in half lengthwise (to make much less spicy, take away the seeds)
  • ½ cup black olives thinly sliced
  • 1 tomato finely diced
  • ½ cup purple onion finely diced
  • 1 avocado diced
  • 1 lime
  • 2 Tbsp cilantro chopped (optionally available)
  • 1 cup bitter cream


  • Preheat oven to 400°F.
  • Boil Little Potatoes in evenly salted water for 15 to twenty minutes till tender. Drain and let cool barely.
  • Utilizing a flat backside measuring cup or different utensil, gently smash potatoes to flatten barely.
  • Place on a parchment-lined baking sheet, drizzle with half olive oil and salt and pepper.
  • Bake for 10 minutes, fastidiously flip every potato and season once more with olive oil, salt and pepper.
  • Bake an extra 10 minutes.
  • Take away from oven and generously layer with toppings, beginning with the cheese.
  • Bake for ten minutes, then broil for 3 minutes.
  • Place parchment on serving board. Squeeze lime juice on all of the potatoes. Garnish with avocado, chopped cilantro (if desired) and a aspect of bitter cream.

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